COFFEE'S
RICH HISTORY & TRADITION
Coffee is believed to have originated in the central high plateaus
of Ethiopian rain forest. Historians trace coffee back for about
1500 years with the Arabs being the first to start cultivating it
more than 500 years ago. Coffee was introduced to Europe in the
seventh century through Venetian trade with Turkey. Tomas Acosta
was the first to introduce coffee to Costa Rica in the early 1800s
and the commercial cultivation started in 1860. Today coffee is
still an important part of the Costa Rican culture and one of Costa
Rica's largest cash crop.
MAP SHOWING THE IMPORTANT COFFEE REGIONS
Costa Rica's gourmet coffee have long been favored by the European
coffee lovers for their high acidity, excellent body, and good aroma.
From the five most famous coffee regions in Costa Rica we have selected
the finest from the Tarrazu, Tres Rios and Alajuela regions. These
coffee growing regions are blessed with a perfect combination of
rich volcanic soil, location at high altitudes (3900 ft. to 5400
ft.), and a warm climate with the right amount of humidity.
ON THE ROAD TO YOUR CUP
Each year the new crop starts with the first rains in May that triggers
a spectacular burst of sweet frequent flowers that cover the coffee
fields like snow. The fruit ripens slowly under the warm tropical
sun and the harvest season starts in November and continues through
March. Most of Costa Rica's coffee is grown on small family farms
(Fincas) where the
whole family works long hours to hand pick the ripe cherries and
deliver them to the coffee mills each evening.
THE MILLING PROCESS
At the coffee mills (Beneficios) the coffee goes through an extensive
process that includes mechanically removing the outer fruit, and
away sticky film (Parchment) surrounding the beans. The coffee is
fermenting then washed and either dried under the sun or slow dried
in large heated dryers for about twenty hours until the internal
humidity reaches about 11%. The outer parchment is then removed
mechanically before the coffee is then sorted and graded by size,
weight and even color. Finally the finished green coffee is bagged
to be delivered to coffee merchants or coffee roasters.
ROASTING PROCESS
The Sun Burst coffees are the premium grade coffees that would
normally be shipped 
to
the more discriminating European countries. These specially prepared
gourmet coffees are straight one region coffees that have very
fine qualities that are developed through our lighter style of
roasting. We use a small batch roaster to produce quality uniform
roasts. We offer our clients these fine Tarrazu, and Tres Rios
Coffees roasted medium-light roast, a light-dark roast, and an
espresso roast. We also offer seven Flavored Dessert Coffees,
Chocolate Macadamia, Irish Cream, French Vanilla, Hazelnut, Chocolate
Raspberry, Cinnamon Hazelnut, and Cashew Creme.
Our coffees are packaged as soon as the coffee leaves the roaster's
cooling bin to protect its freshness.
PACKAGING 
We choose a very special package for its
freshness valve that allows us to package the coffee right out
of the roaster for maximum freshness. To open our package you
cut the very top and you can reseal the package each time you
make coffee.
BREWING
TIPS FOR THAT PERFECT CUP
Your job is very important to the finally
product. Here are a few 
tips
for buying and brewing coffee:
#1.
Buy freshly roasted coffee in whole beans. Coffee is best consumed
within 60 days from when it was roasted.
#2. Store in a air
tight container away from light.
#3. Grind your coffee
as you need it. Make sure that you use the right grind for your
brewing system.
#4. Use cold filtered
water that is pleasant tasting.
#5. Use one standard
coffee measure or two tablespoons per 6 oz cup of coffee.
#6.
To keep your brewed coffee longer transfer it to a thermos.
